No.13 Chicken and Biscuits

Chicken and biscuits are a southern US stable, however, it is not that hard to make. The secret to this recipe is to do the prepartion the night before. The chicken can be trimmed and the biscuits can be in the freezer ready to be used.

Strangely this recipe goes against the classic buttermilk marinade in favour of a “cure”. The salt, sugar and baking soda mix tenderise the meat. Then for the dedging we go back to buttermilk and a double dip to get a super crispy batter.  The batter has a slight indian influence from tumeric for colour and nigella seeds as a replacement for onion powder.

IMG_1220-1

 

Serves: 3- 4            Times: 1 hour one day and 30 minutes the next

Day before

8 Chicken Thighs

2 table spoons of salt (chicken)

2 tea spoons of baking powder (chicken)

2 tea spoons of light brown sugar (chicken)

350 grams all-purpose flour, plus more for dusting (biscuits)

1 teaspoon baking powder (biscuits)

1 teaspoon of baking soda (biscuits)

1 teaspoon of salt (biscuits)

120 grams of butter (frozen) 

250 ml buttermilk

 

On the day

1 and half cups of plain flour

1/2 cup of corn flour

1 tablespoon garlic powder

1 tablespoon nigella seeds

1 table spoon of chilli powder

2 table spoons of salt

1 table spoon of cracked black pepper

1 tea spoon of tumeric

200-300ml of buttermilk

1 egg

 

Optional- Honey Mustard Mayonnaise

6 table spoons of mayonnaise

1 table spoon of honey (preferable set honey)

1 table spoon of wholegrain mustard

 

The Day Before

  1. Prepare the Chicken by triming off any excess fat and remove the bone if still attached.
  2. Mix together quantities of salt, sugar and baking powder for the chicken. Coat the chicken and place uncovered overnight in the fridge.
  3. Now make the biscuits by mixing together quantities of flour, salt, baking soda and baking powder for the biscuits together. Grate Butter and mix together till small crumbs form. This can be done in a food processor.
  4. Add the buttermilk to the mix and combine. Move the mixture to a floured surface and work the dough into a rectangle. Now fold the rectangle on top of it’s self 6-7 times if possible. Roll the dough out again to a thumbs height. Use a round cutter and cut out the biscuits. Store in the freezer over night.

On the day

  1. In a large pan add enough oil (rapeseed oil) to shallow fry the chicken  i.e. 2cms.
  2. Give the biscuits an egg wash on top and place at 210 degrees celsius in an oven until golden brown. This should take 30-35 minutes
  3. Mix together all the dry ingredients from “On the Day” ingredient list.
  4. Dip the chicken in the buttermilk and then into the dry ingrediant mixture. Then repeat to double dip.
  5. Shallow fry the chicken for 4 minutes each side. Taking care that the batter does not burn. This may need to be done in mutiple batches remembering that if all the chicken was cooked at once the temperture of the pan would drop meaning the chicken may need longer to cook. Once cooked place in the oven until ready to be served.
  6. (Optional) Make the honey mustard mayonnaise – combine mayonnaise, mustard and honey. Add addtional mustard or honey to taste.

 

 

 

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